Vegan
Cure the winter blues with this tasty vegan Hungarian mushroom soup recipe! Being half Hungarian I grew up eating a lot of paprika and dill, so I find these flavors extremely comforting. Dill and paprika go so well with one of my favorite veggies, mushrooms! All that umami with herbaceous notes and spice is a dream come true!
Unfortunately, some Hungarian food has meat/sour cream/general dairy in it and since I don’t cook with dairy, I wanted to veganize this classic, cozy dish.
See below for my veganized Hungarian Mushroom soup recipe with plenty of flavor to get you through the day!
- If you are not used to spicy food, I would just start out with 1 tsp of paprika, since I am numb to it at this point, I am pretty generous with my paprika use.
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Tasty Vegan Hungarian Mushroom Soup Recipe
A delicious veganized version of a classic cold weather favorite.
4
servings30
minutes40
minutesIngredients
2 tbsp soy butter
2 lbs mushrooms (cremini or baby bella, sliced)
1 golden onion (diced)
1 tbsp garlic (minced – I love garlic so I use 2 tbsp (about 3-4 cloves))
1 tbsp smoked paprika
3 tbsp Hungarian Paprika (super important to have good paprika)
1 tbsp rosemary (chopped)
1.5 tbsp dijon mustard
1/2 cup white wine (I like acidity but you may want to be more conservative. Choose a dry one.)
1 tbsp soy sauce/Tamari
4 cups vegetable broth
1 can coconut milk (full fat)
4 tbsp corn starch (mixed with water to get the paste)
1 tbsp paprika cream (optional and vegan)
salt/pepper (to taste)
1 handful dill (chopped)
2 stalks green onions (chopped)
Directions
- Chop your onions, garlic, mushrooms, rosemary, and dill. In a Dutch oven or a large, deep pot, heat up your soy butter on medium heat. Then add your onions and sauté for about 5 minutes, add your mushrooms and sauté for 3 minutes, then add your garlic and sauté for 1 minute.
- Add half of your paprika, then all of your rosemary, Dijon mustard, white wine, and tamari. Sauté it all for about 1-2 minutes, then add your vegetable broth. Bring to a boil and simmer on low for about 10 minutes.
- Then add your coconut milk and simmer for 10 more minutes and add in the corn starch mixture and simmer for 10 more minutes until it’s thickened.
- Then add your optional paprika cream, half of your dill, the rest of your paprika, and season with salt/pepper. Simmer for 3 minutes till all of the flavors have come together.
- Garnish with the rest of your dill, top with green onions and serve with some toasted bread. This is even more delicious the next day once the flavors have had time to settle.
Notes
- Having high quality paprika is important! Hungarian paprika from Bende and Smoked Spanish Paprika from Penzey’s are the best in my opinion.
- Paprika cream is like a paprika/red pepper version of tomato paste. You can find it here.
- Want more texture or some protein? Add in chickpeas! You can bake or fry 2 handfuls of them and put them on top of your soup.
- Serve with crusty bread!
Hungry for more recipes? Check these out here!
I love all that paprika in here. Made this last night and it was so flavorful. Thank you!
Yes, it’s my favorite part of the recipe!
Love this soup! The spices and the paprika added so much flavor and made the soup taste delicious ? will definitely make it again!
Hi Tamara,
I am so happy you enjoyed the flavors! Thank you!
This was my choice of 10 Hungarian mushroom soup recipes. It sounded divine & anyone who specifies a Hungarian paprika… knows what they’re talking about. I wasn’t sure when to add the other half of the paprika mixture….(or the mushrooms … photo indicated to add in beginning;) So I added with tapioca flour ( I don’t use cornstarch anymore). A superb recipe my dear! Well done ?
Hi Lisa, thank you so much for your feedback and I am glad you enjoyed the recipe! Yes, the type of paprika is an important choice! I will edit the instructions to make it clearer regarding the mushrooms/second half of the paprika. Thank you!